Mango, lime and ginger loaf cake
- January 2019
- Serves 10
- Hands-on time 10 min, oven time 55-60 minutes
This tropical loaf is made using mango purée and lime to add some zing and zest into every bite. Plus, it only requires 10 minutes of work before popping in the oven. It makes a wonderful treat with afternoon tea.
- 15.2g (8.7g saturated)
- 42g (22.5g sugars)
- 150g softened unsalted butter
- 160g caster sugar
- 4 medium free-range eggs
- 250g mango pulp
- 250g self-raising flour
- ¾ tsp baking powder
- ½ tsp salt
- Finely grated zest of 2 limes and juice of 1
- 1½ tsp ground ginger
- 2 finely chopped balls of stem ginger in syrup
- 4 tbsp natural yogurt
- Extra mango pulp and grated lime zest, to serve
- Heat the oven to 180°C/160°C fan/gas 4. Cream the softened unsalted butter and caster sugar in a large bowl using an electric mixer until light and fluffy. In another bowl, beat the eggs with the mango pulp.
- In a third bowl, mix the self-raising flour, baking powder, salt, the finely grated zest of 2 limes and the ground ginger. Add a third of the mango/egg to the butter/sugar mix, then add a third of the dry mix. Stir until just combined. Repeat twice.
- Add the stem ginger in syrup, then beat until smooth. Fully line a 900g deep loaf tin with non-stick baking paper, then spoon in the batter. Bake for 55-60 minutes or until risen and a skewer pushed into the middle comes out clean.
- Mix the lime juice with the natural yogurt, drizzle half over the cooled cake, then drizzle with a little mango pulp and sprinkle over grated lime zest. Serve with the remaining lime yogurt and mango pulp.
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